Vegan Coconut Curry Lentil Soup
Easy Vegan Coconut Curry Lentil Soup recipe. Made with coconut milk and spinach, this makes a comforting meatless dinner idea.
Ingredients
- 1 tablespoon oil
- 1 large onion, diced
- 3 medium carrots, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- ½ teaspoon ground cinnamon
- ½ teaspoon cumin
- ⅓ cup tomato paste
- 4 cups vegetable broth
- 2 cups water
- 1 (400 mL) can coconut milk
- 2 cups dried lentils
- 1 cup baby spinach
- 1 tablespoon lemon juice
- salt and pepper to taste
Instructions
- Heat the oil over medium high heat in a large saucepan. Cook the onion and carrots until onions are fragrant.
- Add in the garlic, ginger, curry powder, cinnamon and cumin, and cook for around 2 minutes.
- Mix in the tomato paste. Add in the broth, water, coconut milk and lentils, and bring to a boil. Reduce heat and allow to simmer for around 25 minutes, or until the lentils are tender.
- Mix in the spinach, lemon juice and salt and pepper to taste. Mix until the spinach is wilted. Serve immediately.
